For the custard
6 egg yolks
1 cup (200g) sugar
peach thick syrup
milk, as required
2 tablespoons cornstarch
2 teaspoons vanilla essence
For the fruit salad
1 can of peaches in thick syrup
1tablespoon lemon juice
Place egg yolks and sugar in a saucepan and beat well.
Stir in cornstarch, dissolved in some cold milk.
Add 1000ml of liquid (peach syrup and milk) and mix well.
Cook over low heat and bring to the boil.
Keep boiling and stirring for 2 minutes, until mixture thickens.
Remove from heat and cool completely.
Peel the fruits, stone them and slice them or cut them into small pieces.
Use two halves of canned peaches and reserve the others to decorate.
Pour lemon juice into them.
Spoon the sliced and cubed fruits into the custard.
Serve chilled in individual glasses garnished with peach slices.
Top with sweetened whipped cream or meringue.